I made a salad, now an old favourite and really easy to piece together.

I never got to eat it because it was for Ignacio and my mother. They both liked the salad, so that was nice. I made it with some baked cod. The starter was the carrot, fennel seed and lentil soup that I had made a while ago, defrosted and reheated. A nice dinner if I do say to myself! I ate the leftover lemon chicken and orzo from yesterday.

Ingredients

1 Lebanese cucumber or 1/2 regualar cucumber (about 150g) deseeded and then diced 

2 spring onions, finely chopped 

70g cooked bulgar wheat (use 35g raw weight) 

1 bunch parsley, roughly chopped 

4 sprigs mint, chopped 

1/2 tsp salt 

2 tbsp best quality olive oil 

juice of 1/2 – 1 lemon (1 – 2 tbsp)

Instructions

Mix everything together as close to eating as possible. Taste to see if you need more lemon juice. You can also make a tomato and pomegranate version by using 100g coarse-grind bulgar wheat and substituting the cucumber with 100g pomegranate seeds, 100g diced tomatoes, two finely sliced inner stalks of celery and one deseeded and chopped green chilli.

Reference :

Honey & Co by Sarit Packer and Itamar Srulovich,